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Eggcellent Huevos Rancheros

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If you want to start Mom’s special day off with a kick, try making these tasty and flavorful eggs for brunch!

Eggcellent Huevos Rancheros

If you want to start Mom’s special day off with a kick, try making these tasty and flavorful eggs for brunch!

4
Servings
222
Calories Per Serving

Notes

This recipe by celebrity chef Whitney Miller was demonstrated at the 2014 World Food Championships.

Ingredients

  • 1 Teaspoon extra-virgin olive oil
  • ¼ Cup cubed avocado
  • 4 large eggs
  • 1 Tablespoon unsalted butter, divided
  • 4 small white corn tortillas
  • 3/4 Cups chicken broth
  • 2 Tablespoons fresh cilantro leaves, divided
  • ½ Teaspoon honey
  • ¼ Teaspoon ground cumin
  • ½ Teaspoon chili powder
  • 3/4 Teaspoons fine sea salt, divided
  • ½ Teaspoon lime juice, divided
  • ½ chipotle pepper in adobo sauce, chopped
  • 1 (15-ounce) can no salt added tomato sauce
  • 2 garlic cloves, minced
  • 3 Tablespoons finely diced yellow onion
  • 1 Tablespoon crumbled Cotija cheese

Directions

Add the olive oil to a small saucepan. Add the diced onion and sauté over medium heat for about 5 minutes. Add the minced garlic and cook for 1 minute. Add the tomato sauce, chopped chipotle pepper, 1/4 teaspoon lime juice, 1/2 teaspoon salt, chili powder, and cumin. Cook over medium-low heat for 20 minutes. Transfer to a blender and add the remaining lime juice, honey, 1 tablespoon cilantro leaves, and chicken broth. Season with salt to taste.

Using a 2 1/4-inch round cutter, cut a hole in the middle of each tortilla. Melt a small amount of the butter in a small sauté pan over medium-high heat. Add a tortilla and cook for 1 minute. Reduce the heat to medium. Crack an egg in a small bowl and then gently slip it onto the middle of the tortilla so that the yolk fits in the hole. Sprinkle a pinch of salt over the egg. Cover and cook for 2 minutes. Carefully flip the tortilla over and cook for a few seconds. Transfer to a plate. Repeat the process with the remaining butter, tortillas and eggs.

Serve each egg-in-a-tortilla with the ranchero sauce, cubed avocado, Cotija cheese, and remaining cilantro leaves.